Ingredients
16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloins, thinly sliced
2 teaspoons rice wine vinegar
6-8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)
Ingredients16 ounces of fresh Chinese egg noodles (Lo mein noodles)3 tablespoons vegetable oil6 garlic cloves, minced8 ounces pork tenderloins, thinly sliced2 teaspoons rice wine vinegar6-8 cups water3 tablespoons soy sauce2 tablespoons dashida, powder (Beef flavored soup stock)2 teaspoons ginger, grated2 cups cabbage kimchi, chopped in big pieces4 ounces shiitake mushrooms, thinly sliced7 ounces firm tofu, cut into 1-inch squares4 baby bok choy, quartered2 scallions, thinly sliced2 teaspoons dark sesame oilsalt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)sriracha sauce (Optional but highly recommended.)
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